Frozen squid is economical and nutritious. Pan-fry quickly — 1-2 minutes — otherwise it will go tough.
Risotto
| 1 Tbsp | Peanut oil |
| 2 | Shallots, diced |
| ½ cup | Risotto rice (Main) |
| 2 cloves | Garlic, crushed |
| 1 tsp | Grated ginger |
| 2 ½ cups | Fish stock, well flavoured, boiling |
Topping
| 25 g | Butter |
| 2 cloves | Garlic, crushed |
| ½ | Green pepper, diced |
| 1 | Bacon rasher, diced |
| 1 small | Chorizo sausage, smoked, thinly sliced |
| 200 g | Squid ring, halved if large (Main) |
| 2 | Tomatoes, diced |
| 2 tsp | Sesame oil, Asian-style |
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Directions
- Heat the peanut oil in a non-stick frying pan. Sauté the shallots, until softened. Stir in the rice until coated in the oil. Add the garlic and ginger. Stir in about a half cup of the fish stock.
- Stir until the rice has absorbed the fish stock. Repeat this procedure using a half cup of boiling stock each time, until the rice is just cooked.
- Meanwhile, melt the butter in a heavy pan. Add the garlic, green pepper, bacon and chorizo. Stir-fry until the bacon is just cooked. Add the squid rings and stir-fry for 1 minute.
- Add the tomatoes and sesame oil. Cover and remove from the heat. Stand for 2-3 minutes until the squid is cooked.
- Place the rice in shallow bowls and top with the squid mixture. Great garnished with chopped coriander or parsley.
